The Rice Diet Renewal: A Healing 30-Day Program For Lasting Weight Loss

recipes 269

1 jalapeño, seeded and diced

¼ cup chopped scallions

Heat a wok. Add the sesame and olive oils to the wok when it is hot.

Then add the bell pepper and onion and saut é for 3 minutes. Add

the broccoli and mushrooms and saut é for 3 minutes or more, con-

stantly stirring the vegetables. Add all of the other ingredients except

the scallions. Cook the vegetables for 1 minute longer. Remove from the

heat. Top with the scallions and serve hot.

Yield: 4 servings (1 cup per serving)

Each serving contains approximately: Calories 74 (18% from fat), Protein

2.6 g, Fat 1.5 g, Carbohydrate 12 g, Cholesterol 0 mg, Sodium 10.6 mg

Allowances: ½ fat + 2 vegetables

Stuffed Cooked Tomatoes

1 teaspoon olive oil

4 large tomatoes

½ large onion, chopped

½ leek, chopped

¼ cup sliced mushrooms

1 teaspoon minced garlic

½ cup fresh, washed spinach

1 cup cooked rice (cooked in no - salt vegetable broth)

¼ cup no - salt tomato sauce (or marinara sauce)

1 teaspoon oregano

1 teaspoon basil

½ teaspoon thyme

1 teaspoon red pepper fl ates (optional)

Preheat the oven to 350 degrees F. Heat a large skillet over medium

heat. Core the tomatoes and set aside. When the skillet is hot, add

the olive oil, onions, and leek and saut é for a few minutes. Add the

mushrooms and garlic and continue to saut é until the mushrooms

both01.indd 269both01.indd 269 5/28/10 6:26:47 AM5/28/10 6:26:47 AM